What better way to start your day than with some crack... burgers! I took this summers most popular burger recipe and put a twist on it! I smoked these burgers on my Camp Chef Woodwind Pro, the seared them on the Camp Chef Gridiron 36! Come check them out!
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Interested in the ALL NEW Camp Chef Gridiron 36? See more details here:
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*The above links are affiliate links
Crack Burger Recipe:
1lb 80/20 Ground Chuck
1 cup Shredded Cheddar Cheese
1/4 cup Chopped Cooked Bacon
3 TBSP Sour Cream
3 TBSP Ranch Dressing Seasoning
1-1.5 TBSP BBQ Rub (Salt Pepper Garlic based)
My homemade rub:
2 TBSP Coarse Black Pepper
1 TBSP Salt
1 TBSP Lawry's Seasoned Salt. ( amzn.to/3x0uyI5 )
1 TBSP Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
1.5 tsp Brown Sugar
Smoked burgers on a pellet grill is my dirty pleasure, and has been one of the most surprising results when it comes to meat smoked on my pellet smoker. The key with these Smoked Crack Burgers is to smoke them at 225F until they are 145F internal temperature then get them over to the hot griddle. My Camp Chef GridIron griddle was running at about 400F and we seared them on both sides with complements of toasted buns and melted kraft singles! Sear them until you get 165F internal.
Hope you enjoyed my smoked crack burger recipe! Be sure to subscribe and I'll see you next time at Andersons Smoke Show!
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14 авг 2024
